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Creamy Coconut Snowballs Recipe

My grandmother made these cheesecake-like bites for years. They store nicely in the refrigerator so you can keep them on hand for drop-in holiday guests.—Yvonne Schaney, Alliance, Ohio

TOTAL TIME: Prep: 40 min. + chillingYIELD:36 servings

Ingredients

1/2 teaspoon plus 1/2 cup butter, softened, divided

1-3/4 cups flaked coconut, divided

4 ounces cream cheese, softened

3-3/4 cups confectioners' sugar

8 ounces white candy coating, chopped

2 tablespoons shortening

Directions

1.Line a 9-in. x 5-in. loaf pan with foil and grease the foil with 1/2 teaspoon butter; set aside. Place 3/4 cup coconut in a food processor; cover and process into small pieces. Add cream cheese and remaining butter; cover and process until blended. Gradually add confectioners' sugar and process until blended. Press into prepared pan. Cover and refrigerate for at least 3 hours.

2. In a microwave-safe bowl, melt candy coating and shortening; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Roll each piece into a ball, a few at a time (keeping remaining pieces refrigerated).

3. Using a toothpick, completely dip balls, one at a time, in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in the refrigerator.
Yield: 1-1/2 pounds.